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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Pauline's Zucchini & Pineapple Bread Recipe

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This recipe for Pauline's Zucchini & Pineapple Bread is from The Legg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup vegetable oil
3 eggs
2 Cups sugar
2 tsp. vanilla
2 Cups coarsely shredded zucchini
1 8 oz. can crushed pineapple, drained
3 Cups flour
2 tsp. baking soda
1 tsp. salt
1½ tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 Cup chopped walnuts (optional)
1 Cup raisins (optional)
Directions:
Directions:
Preheat oven to 350º

Beat eggs, oil, sugar and vanilla until blended.

Stir in shredded zucchini and pineapple.

In a separate bowl, stir flour, baking soda, salt, baking powder, cinnamon and nutmeg.

Add dry ingredients to the egg mixture until blended & stir in nuts & raisins.

Pour into 6 small foil loaf pans that are greased and floured.

Bake about 40 minutes
Number Of Servings:
Number Of Servings:
6 small loaves
Personal Notes:
Personal Notes:
My dad, Harold, always had a garden and always grew corn, zucchini, and tomatoes without fail. My mom's zucchini bread was a favorite of ours for snacking or dessert. You could serve this with cream cheese frosting for sure.

 

 

 

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